|
|
|
|
|
Chicken with Apricots and Prunes
2 to 2 1/2 pounds of meaty chicken pieces (breasts, thighs and
drumsticks)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1/4 teaspoon of pepper
2 tablespoons of cooking oil
one 6 ounce package of dried apricots
1 cup of pitted prunes, cut into halves
1 cup of chicken broth
3/4 cup of dry white wine
1/4 cup of white wine vinegar
1 tablespoon of brown sugar
3 inches of stick cinnamon
4 whole cloves
3 tablespoons of Dijon style mustard
3 tablespoons of water
4 teaspoons of all purpose flour
Hot cooked rice
thinly sliced green onion, optional
If desired, skin chicken. Rinse chicken; pat dry with paper
towels. Sprinkle chicken with salt, garlic powder, and pepper.
In a 4 1/2 quart Dutch oven cook chicken in hot oil over medium
heat about 15 minutes or till lightly browned, turning to brown
evenly. Drain fat.
Add apricots, prunes, broth, white wine, wine vinegar, brown
sugar, cinnamon, and cloves. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or till chicken is tender
and no longer pink.
Using a slotted spoon, transfer chicken and fruit to a platter;
keep warm. Discard cinnamon and cloves. For sauce, in a small
bowl stir together the mustard, water, and flour. Stir into
broth mixture. Cook and stir till thickened and bubbly. Cook and
stir for 1 minute more. Serve chicken and fruit over cooked
rice. Top with some of the sauce. If desired, garnish with
green onion. Pass remaining sauce. Makes 6 servings. |
|
| |
|
